How to make fried rice that is never clumpy | Vegan | 4 easy tips | Chinese food recipes (炒飯)

How to make fried rice that is never clumpy | vegan | 4 easy tips | Chinese food recipes (豆干炒飯) Tofu fried rice

4 Tips:
0:48 Wash the rice for 2-3 times.
1:23 Reduce water/rice ratio to 1.2:1.
2:45 Take rice out immediately after cooked, separate the rice, set it aside for 5-10 minutes.
3:57 Put sauce on to hot rice, break the rice clumps apart gently under low heat.

Serving size: 2

Ingredients：
1. 1 cup (200g) rice
2. 2 pieces (80-100g) pressed tofu or firm tofu
3. ½ cup diced Carrot
4. ½ cup baby peas
5. ½ cup sweet corns
6. 2 Green onion or scallion
7. ½ Red onion
8. 3 shitake mushrooms
9. 1 to 2 tbsp Cooking oil
10. 2 tbsp Light soy sauce
11. 1 tbsp Mushroom sauce (optional)
12. ½ tsp salt (or more)
13. pinch black pepper
14. toasted sesame seeds for garnish (optional)
15. ¼ lemon/lime(optional)

Instructions:
Step 1.
Use any other type of long grain or short grain rice. Wash the rice 2-3 times or until the water is clear to reduce excess starch, so that your rice won’t stick together tightly when it’s cooked. Then we gonna cook it using reduced water ratio of 1.2 portion of water with 1 portion of rice. So that your rice won’t be too wet but still cooked.
Step 2
Prepare some protein and greens. Cut some firm tofu or pressed tofu in to about 1 cm cubes. Dice half red onion, and some spring onion. I like to separate the white part and green part of it. So that I can add them in at different time to give my fried rice a multi-layered taste. I also want to put some carrot, and shitake mushrooms in today’s recipe. Cut them all in to uniform small cubic size, so that they can be cooked evenly and also for better presentation. For vegetables, you can actually choose anything you like, or just whatever you’ve got in your fridge. And feel free to add in garlic, ginger or hot chili.
Step 3
When the rice is cooked, take it out straight away into a large plate or bowl. then Separate the rice up gently, and set it aside for about 5-10 minutes to let more water evaporate as it’s very hot.
Step 4
Put a wok or a pan on high heat. Sauté the tofu cubes until golden brown, then take them out, set it aside. Leave the oil in the wok, add in the red onion and white part of green onion, cook for about 2 minutes or until aromatic. Then add in the diced shitake mushroom and the hard vegetables. Keep on cooking for another 2-3 minutes. Now add in the rice, and toss it gently. There are still quite some rice clumps. Turn down the heat to low, and add in the sauce on to the rice. I used light soy sauce and vegetarian oyster sauce or mushroom sauce. You can also add in dark soy sauce if you want to give it intense dark brown color. Then mix it up with the spatula. The sauce with heat will help you separate the rice much more easily. For the rest of the rice clumps, use the back of your spatula to rub and press the rice clumps gently. Try not to cut into it with the sharp edge, because you want your rice still looking grainy instead broken or mushy. Take your time to break the rest rice clumps until they are all nicely separated. As under low heat, your food won’t get burned that quickly. When your rice fully separated, add in some baby peas, the cooked tofu cubes, and the green part of spring onion. Up the heat back to high, keep on cooking for another 1-2 minutes to let the flavor infused. Then add in some salt and pepper for taste.
Then enjoy it!